I’m known for throwing things together. You know those stories where someone tries to get a family recipe from a grandmother or great aunt, only to realize they throw things together without any measurements? That’s me. I also rarely repeat a recipe twice because I’m always interested in trying something new or trying a new ingredient. Or, because I don’t write things down (I really do mean to!), I simply forget the ingredients I used.
… Read More »Archives for 2019
Weekly Menu February 25th to March 4th
Apologies for the lack of menus! I had a sudden influx of work. Last week, we had quite a few recipes out of one of my favorite new cookbooks—Danielle Walker’s Eat What You Love. So far, we’ve enjoyed everything we’ve cooked out of it. I’m sorry that I’m unable to link to the recipes, however.
… Read More »Salmon Salad
I based this salmon salad on a dish from one of my favorite local restaurants. I love all of the flavors together, and they present it so prettily on a half sheet pan, arranged in rows kind of like in the photos on this page.
This salad is so easy to make, and it’s full of bright, delicious flavors that can help bring you out of the January-February-middle-of-winter funk. But it’s also perfect for summer when you can get peak-fresh ingredients and even grill them!
… Read More »Weekly Menu, January 28th to February 1st
So, last week’s menu included spaghetti squash with ragu as well as coconut lime chicken. I will include links where possible! Also, lunch for the baby and me didn’t change—sometimes, if she’s eating it and loving it, I’m not really inclined to change.
- Breakfast:
- Kale sautéed with lemon, coconut oil, and a little bit of apple, Applegate organic sausage, half a sweet potato, half an avocado, bacon
Lunch:
- Salad with sundried tomato chicken sausage from Trader Joe’s
- I made a sort of dressing by combining half an avocado, a teaspoon or so of mayonnaise, another two teaspoons or so of Dijon mustard, and a tablespoon or so of hummus (Blue Moose brand is my current favorite).
- Raw sauerkraut
- Chicken bone broth
Dinner:
- 1: Spaghetti Squash with Ragu and Super Meatballs:
- I used this recipe for ragu, which I received in a newsletter from Mollie Chen (I know we’d be friends if we knew each other. So would our daughters… haha).
- The only thing I changed was that I made meatballs that I combined with spinach instead of adding the meat to the sauce.
- These are very toddler-approved! She called them “meebees” and ate at last five, all from off my plate
- The only thing I changed was that I made meatballs that I combined with spinach instead of adding the meat to the sauce.
- The spaghetti squash I made in the Instant Pot (cut in half, a cup of water, and 20 minutes make it perfectly easy to remove).
- I used this recipe for ragu, which I received in a newsletter from Mollie Chen (I know we’d be friends if we knew each other. So would our daughters… haha).
- 2: Coconut Lime Chicken:
- I just followed this recipebut added some coconut aminos for extra flavor.
Toddler Breakfast:
- Oatmeal
- I’ve been throwing her Vitamin D supplement and probiotics in to the oatmeal after it’s been cooked. It helps me ensure she actually eats them.
Toddler Lunch:
- Sundried tomato chicken sausage from Trader Joe’s
- Raw sauerkraut
- Peas and broccoli with ghee
- Avocado
- A satsuma (or two, or three, or four, depending on her mood)
Toddler Snacks:
- Bananas
- Apples with sunflower butter
- Simple Mills Sprouted Seed Crackers with hummus
Weekly Menu from January 21st
Jury duty is over, I’m more or less caught up with work, and able to finally get back to the blog. So, here is the first weekly menu for 2019. This is our weekly menu from last week (since I end up frequently changing our menu for one reason for another, I thought it might be good to wait until the week after to write out the menu).
I’m also now including breakfast as well as toddler meals and toddlers snacks!
So:
Breakfast:
- Scrambled eggs, Applegate organic sausage, organic greens sautéed in ghee, half an avocado, salsa
Lunch:
- Wrap with lettuce, hummus, and a sundried tomato chicken sausage from Trader Joe’s, and a Siete Foods tortilla
- Green drink with some protein powder plus collagen peptides from Vital Proteins
Dinner:
- 1: Stir Fry:
- Pork chops from the freezer
- Mixed veggies, including broccoli, bell peppers, baby kale, onion
- Sauce: a mixture of miso, coconut
aminos , sesame oil, rice vinegar, ginger, and vinegar
- Either rice or spaghetti squash
- 2: Salmon Salad (which will be up on the blog next week!):
- Salmon roasted at 375° with salt, pepper, and some spice
- Mixture of romaine lettuce and little gem lettuce, corn, tomatoes
- Honey mustard dressing
Toddler Breakfast:
- Eggs, avocado, orange and/or banana
Toddler Lunch:
- Sundried tomato chicken sausage from Trader Joe’s
- Peas with ghee
- green drink with protein powder and collagen peptides
Toddler Snacks:
- Bananas
- Apples with sunflower butter
- Simple Mills Sprouted Seed Crackers with hummus